In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

OMG...I took this to a Christmas party, the hit of the party. i lined my pan with foil and it lifted right out, cut like a charm...only one problem, it doesn't transport so well. All the chocolate tops slid off...otherwise it was yummy...next time i'll cut it at the party.

I plan on trying this recipe. As someone said, this looks like a great Christmas gift recipe.

Did anyone try using parchment paper to line the pan? I would not bake without it. I had given up on making decent cookies until I started using parchment on the cookie sheet.

Parchment also works great for covering the top of a cake to prevent it from browning too much. Even if the batter sticks the paper, it will release as soon as the cake cools, if you are patient and don't try to remove it too soon.

Thank you!! You have saved me. I made this several years ago for the family and my brother-in-law loved it. We moved shortly after that and the recipe was lost. Every year he requests the "Snickers Dessert". I have tried several other variations but none even came close til now. You have made me and my family very happy. Merry Christmas!

this was the best. i doubled the recipe and made a large pyrex, but next time i double i wont double the the 2nd layer(with the peanut butter) it made it too thick, double everything but the 2nd layer. everybody loooovveeed it.

Joe: These were a big hit with granddaughter's swimming team members; however, the caramel layer wasn't firm enough and the top layer of some pieces slid off. Any suggestions for firming up the caramel and the top layer?

If you don't let the carmel layer cool all the way before pouring the top choc layer, they will stick together and you won't have the top layer slide off...you can also put wax or parchment paper in your pan to keep from sticking.

I tried making this and the second layer never set for me. When I poured the caramels over they mixed with the second layer. I then let it cool for over an hour before adding the top layer. It set overnight and the marshmellow puff layer just would not set. What could I have done wrong? I tried to cut it and it was just a big mess. :( Very dissappointed, was going to have it as a little party favor today/

This recipe turned out beautifully! It is a little too sweet for my taste, so I think that next time I might leave out the butterscotch & peanut butter it the 1st & 4th layers. But it did turn out very nicely and slices really well!

This was a bi hit with a lot of people. Just not me. I found it cloyingly sweet but the flavor was delicious. I will try it again using less sugar and subbing semi-sweet chocolate for half the milk chocolate.